Baked Buffalo Chicken Dip for Game Day

This warm Buffalo dip combines shredded chicken, a tangy cream-cheese base and a bubbling cheddar top. It is made for scooping with sturdy chips and crisp vegetables. Choose a mild wing sauce to start, then offer extra hot sauce for anyone who likes more heat. Prep: 15 minutes · Cook: 25 minutes · Yield: 8 appetizer servings

Ingredients

• 8 ounces cream cheese, softened
• 1/2 cup sour cream
• 1/2 cup Buffalo wing sauce
• 1/2 teaspoon garlic powder
• 2 cups shredded cooked chicken
• 1 1/2 cups shredded sharp cheddar, divided
• 2 scallions, thinly sliced
• Tortilla chips, celery and carrot sticks, for serving

How to Make It

1. Heat the oven to 375°F. Lightly grease a 1 1/2-quart baking dish. Let the cream cheese soften enough to stir without lumps.
2. Mix cream cheese, sour cream, Buffalo sauce and garlic powder until smooth. Fold in chicken and 1 cup cheddar. Spread evenly in the dish.
3. Sprinkle the remaining cheddar over the top. Bake for 20–25 minutes until bubbling around the edges and hot in the center; use a thermometer to check for 165°F.
4. Rest for 5 minutes, scatter over scallions, and serve with chips and vegetable sticks. Put out a small portion at a time for a longer party and keep the rest properly hot.

Tips for the Best Result

Shred the chicken fairly fine so every scoop has a little chicken. Buffalo wing sauce is usually milder and thicker than straight cayenne hot sauce, so use the product named in the ingredients. For a looser dip, stir in 1–2 tablespoons milk before baking.

Storage and Reheating

Refrigerate leftovers within 2 hours; discard dip left out longer, or after 1 hour if the room is above 90°F. Keep chilled for up to 3 days and reheat to 165°F. Image: AI-generated serving illustration. Cooking times are approximate; use the texture and temperature cues above.